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Salad a la Normandy
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
517Calories
5 gProtein
72 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein5 g
Carbohydrates72 g
Fiber5.9 g
Sugars55 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.1 g
Cholesterol89 mg
Sodium9.4 mg
Potassium577 mg
Calcium141 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A229 mcg
Vitamin E1 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline35 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.
Salad a la Normandy. Pare and core five nice apples; musit have fine flavor. (The Baldwin is good.) Cut into Julian shapes (which are about the size of matches), and dress with oil, lemon juice, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.